Mashed Roasted Garlic

This is a simple enough recipe. It's not entirely worthy of a post except for one little direction. Cutting the heads in half is better than just trimming the tops because you get all the garlic.

2 large heads of garlic, halved horizontally
1 teaspoon extra-virgin olive oil
Salt
Freshly ground black pepper

Preheat the oven to 300°. Arrange the garlic cut side up on a sheet of foil and drizzle with the olive oil. Season the garlic with salt and pepper and wrap it in the foil. Roast the garlic for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves out of the skins and mash.

The mashed roasted garlic can be covered in oil, stored in a jar and refrigerated for up to 1 week.